Smoked Mozzarella-Snap Pea Sandwiches

Halving the sugar snap peas lengthwise into little "boats" makes them easier to eat in a sandwich. Try this recipe with pasta instead of pita bread: Make the snap pea mixture, toss it with hot pasta, cover it with mozzarella slices and place under the broiler for 2 to 3 minutes.

SERVINGServings

Ingredients

1 Tbs. olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1/2 lb. shiitake mushrooms, stemmed and sliced

1 lb. sugar snap peas, halved lengthwise

3/4 tsp. salt

1/4 tsp. pepper

3 Tbs. balsamic vinegar

4 oz. smoked mozzarella cheese, cut into 8 slices

4 whole wheat pita breads, halved

Preparation

1. Preheat oven to 350°F.

2. Heat oil in large skillet over medium heat, and sauté onions about 3 minutes, or until translucent and tender. Add garlic and shiitake mushrooms, and cook about 5 minutes, stirring often, until soft. Add snap peas, salt and pepper, and cook 3 minutes more. Stir in balsamic vinegar, and adjust seasonings, if necessary.

3. Halve mozzarella slices. Place two halves inside each pita. Spoon 1 cup snap pea mixture into each pita. Put in oven or toaster oven just long enough to melt cheese, and serve.